Peaceful Cuisine

Japanese chef Ryoya Takashima has a great YouTube Channel called Peaceful Cuisine. I’ve been enjoying it lately and using it to wind down. Ryoya’s presence is very mellow and his imagery is simple and, well, peaceful. The (no music) versions of the videos have a subtle ASMR quality that’s very relaxing. You can also learn some fantastic vegan recipes.

Turkey Chili

Hi, American readers! Did you have a nice Thanksgiving? Lots of leftovers? Good!
When you’ve had all the turkey, cranberry, and mashed potato sandwiches you can stand, (what? you’ve never had mashed potato on your sandwich?) try this turkey chili it’s excellent for using up the rest of your leftovers! (for international readers bookmark this for Christmas!)


Turkey Chili
For the Spice mixture:
2 teaspoons each: Chili Powder, Cumin, Garlic Powder, Dried Oregano.
2 tablespoons Flour.
Mix all ingredients well and set aside.

For the Chili:
2 tablespoons Olive Oil
1 cup diced Onion
1 tablespoon chopped Cilantro
2 cloves minced Garlic
1 can Black Beans
1 can Diced Tomatoes (with juice)
3 tablespoons Salsa
2 cups frozen Corn
4-6 cups shredded Leftover Turkey
1 quart Turkey Stock
2 cups Water
Salt & Pepper

In a large stew pot add the olive oil and heat over medium heat.
Add the onion, cilantro, and garlic and saute until the onions are translucent (about 5 minutes.)
Drain and rinse the black beans and add to the onion mixture.
Then add the tomatoes with the juice, the salsa, and corn.
Next, add the spice mixture. Mix well until all ingredients are well coated.
Add the turkey and mix well.
Add the stock and water and stir to combine everything. Bring to a low boil.
Reduce heat to a simmer. Simmer uncovered for 20-30 minutes or until the chili is thickened and piping hot. Taste for seasoning and add salt and pepper.

Serve with cheese, a dollop of sour cream, and tortilla chips crumbled over the top.


 For many, rituals represent a space in time carved out of our busy day just for us. It’s hard to do when so many need us and we’ve become accustomed to spreading ourselves thin. A little “me time.” It is, in my opinion, essential to staying healthy inside and out. For me, it’s my Sunday bath. Begun when my kids were very young it became 30 or so minutes in which I could reset and come back refreshed. If you don’t have a weekly ritual, try it! You’ll be better for it.


Asian Glazed Salmon


Quick and tasty is what we want right now! Oh, and easy too!

Asian Glazed Salmon

4 4oz. Salmon Portions (skin off)
3/4 cup Soy Sauce
1/4 cup Brown Sugar
1 tablespoon Sesame Oil
1 teaspoon Fresh Ginger (grated)
2 cloves Garlic (finely minced)
Salt & Pepper
1 teaspoon Toasted Sesame seeds
Fresh Cilantro for garnish

Pat the Salmon dry with a paper towel. Season the fish with salt and pepper and set aside.

In a small bowl or jar with a tight fitting lid add the soy sauce, brown sugar,sesame oil, ginger & garlic. Whisk or shake to combine.

Heat a large saute pan over medium-high heat and add the soy sauce mixture. Bring the mixture to a simmer then add the salmon.

Simmer the salmon in the sauce for 4 minutes a side.

During cooking, the sauce will reduce and thicken into a glaze. Spoon the glaze over the fish and add the sesame seeds and cilantro.

Serve with jasmine rice and steamed veggies.

Link Love


The beautifully surreal underwater sculptures of Jason deCaires Taylor

I’ve heard of Jerusalem syndrome but not Paris syndrome.

Esther Coren has some wise thoughts on style vs. fashion.

I have no idea where I would put this but I love it so much!

An eye-opening analysis of Susan’s character from The Lion the Witch and the Wardrobe series. Comments by JK Rowling.

But not least: One woman remembers her unusual escape from lower Manhattan on 9/11 15 years ago.

Grilled Pizza


I thought this was going to be hard. I’d always made pizza in my oven and it was good but not “ZOMG! this is the best!” I was a little intimidated to try on the grill, what if it stuck? Well, I needn’t have worried! It works wonderfully and now my homemade pizza is indeed, ZOMG!

Basic Pizza Dough

1 & 1/2 teaspoons Dry Yeast
1 1/4 cups Very Warm Water (about 110F)
1/2 teaspoon Sugar
3 tablespoons Olive Oil
4 cups Flour
2 teaspoons Salt

Add the sugar to the warm water, then add the yeast. Allow to sit for about 10 minutes, until bubbly and smells like beer.

Add the flour and salt to the bowl of an electric stand mixer and attach the dough hook. Add the olive oil to the yeast mixture.
Turn the mixer to medium speed and pour in the yeast/oil mixture.
Mix until the  dough forms into a ball and is smooth and elastic (about 7-10 minutes).

Form dough into a ball and set in a well-oiled bowl in a warm spot to rise covered with a moist towel for 60 minutes. Makes 2 large pizzas or 4 small.

For Grilled Pizza

Heat your grill to high (500F) and give it a good scrub with your wire brush thingy.
Prepare the pizza dough. Roll out into 4 thin crusts and let rest for about 5 minutes.
Slather each on both sides with plenty of olive oil.

Place the crusts on the grill two at a time.
Grill on one side for 2-3 minutes with lid closed. Flip and grill for 1-2 minutes on the other side.

Remove the now par-cooked crusts from the grill and slather on the sauce and toppings. (TIP: Place the cheese out to warm up a little so it will melt easier. we found that it’s harder to get that melty loveliness on the grill.)
Place the pizzas back on the grill for 2 or so minutes.

Watch them so they don’t burn on the bottom.

Slice and enjoy! Exclaim , “ZOMG!” with mouths full of the best homemade pizza!